Ingredients:

1 cup cider
1-1/3 cups sugar
8 egg yolks
1-3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

Method:

Whisk together cider, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.